3 cups White Stock II or III 1/4 cup butter
1 can asparagus 1/4 cup flour
2 cups cold water 2 cups scalded milk
1 slice onion Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.